- Heat the oven to 180C/160 fan/Gas 4.
- Oil and line a tin 30cm x 18cm tin or a 20cm round tin.
- Cream the butter and sugar until light and fluffy.
- Beat in the vanilla essence and then the eggs alternating with a spoon of flour to prevent the mixture curdling.
- Fold in the remaining flour and spread the mixture evenly in the prepared baking tin.
- Spread the top with jam then scatter the peaches or nectarines on top of this.
- Mix the sugar and oats with the melted butter and sprinkle over the fruit and jam.
- Bake for 10 minutes then reduce the oven temperature to 160C/140 fan/Gas 3 for a further 20 minutes until the cake is risen and firm and the point of a skewer inserted in the middle comes out cleanly. If you are using the 20cm round tin, your cake will be deeper and will require another 10 minutes or so in the oven.
- Cool in the tin.
Liz Ashworth’s new book, the Scottish Baking Bible, published by Birlinn is available now.
It features 50 recipes from across Scotland – from bannocks to butteries, and indulgent cakes to wee fancies like raspberry buns and ‘sair headies’.